Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > "Super Saison" Wyeast 3724

Reply
 
LinkBack Thread Tools
Old 12-01-2009, 03:40 AM   #1
ZenBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Colorado
Posts: 46
Default "Super Saison" Wyeast 3724

I brewed what I call a "Super Saison" (OG-> 1.088) October 31st, about a month ago. The beer is still in the primary and sitting at ~ 1.030 SG. I am using wyeast 3724 which I have read, both here and on wyeast's, to hang around 1.035 for awhile before finishing. How long is "awhile"?

Also listed on the wyeast website is the apparent attenuation range of 76-80%. I'm sitting around 69% apparent attenuation currently and I am getting anxious to Xfer to the secondary to clear then bottle. The fermentation started at 65* and slowly ramped up to ~70*.

Listed below is my recipe as well as a link to the graph of my gravity checks. By this graph approximation, I will reach my final gravity after ~50 days. Does this seem like too long to anyone else? Should I just Xfer it and not have the dry finish that Saison's demand? Am I screwed to have a sweet saison?


RECIPE TITLE:
Saison
RECIPE SIZE:
quantity="4.0 gal"
GRAIN BILL:
Belgian pilsener quantity="10.00 lb" extract="1.037" color="1.8" type="Grain" use="Mashed
Belgian wheat quantity="3.00 lb" extract="1.038" color="1.8" type="Grain" use="Mashed
CaraVienne quantity="1.00 lb" extract="1.034" color="22" type="Grain" use="Mashed


HOPS BILL:
Kent Golding quantity="1.00 oz" alpha="5.1" time="60" type="Pellet
Styrian Golding quantity="1.00 oz" alpha="4" time="45" type="Pellet
Saaz quantity="1.00 oz" alpha="3.5" time="30" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="15" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="10" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="5" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="0" type="Pellet


MASHING NOTES
130F for 30 mins.
152F for 45 mins.
158F for 10 mins.


http://picasaweb.google.com/lh/photo...eat=directlink

__________________

Last edited by ZenBrewer; 12-01-2009 at 02:39 PM.
ZenBrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2009, 03:47 PM   #2
maskednegator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: san diego
Posts: 323
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Rouse yeast, put carboy in water bath with aquarium heater set at 80-85 F.

__________________
maskednegator is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2009, 04:00 PM   #3
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AnOldUR's Avatar
Recipes 
 
Join Date: Mar 2007
Location: New Jersey
Posts: 6,022
Liked 525 Times on 384 Posts
Likes Given: 404

Default

Quote:
Originally Posted by maskednegator View Post
Rouse yeast, put carboy in water bath with aquarium heater set at 80-85 F.
+1

My Saison went from 1.071 to 1.006. 3724 will attentuate very well, but it has to be kept warm or it will stall and never finish no matter how long you wait. I've been using a heating pad, but will be going to the aquarium heater for my next batch.
__________________
AnOldUR is online now
 
Reply With Quote Quick reply to this message
Old 12-02-2009, 08:49 PM   #4
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,443
Liked 78 Times on 52 Posts
Likes Given: 2

Default

+1,000,000 I pitch at 65*F and then ferment my saisons at 85-90*F once fermentation starts, primary is usually over in about 5 days with no sticking.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2009, 11:18 PM   #5
DrinksWellWithOthers
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: MA
Posts: 968
Liked 9 Times on 8 Posts

Default

I used a heating pad to keep my saison at 85F after letting it free rise into the upper 70's. It took 6-7 weeks but I got it down to 1.002 from 1.054.

__________________
DrinksWellWithOthers is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2009, 04:02 AM   #6
ZenBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Colorado
Posts: 46
Default

Thanks for all the responses. I'll try to raise the temp to ~ 85F and see how it goes. I checked the SG again tonight and I'm still dropping ( after 33 days in the primary ). I'm at 1.023 now. I would like to get down below 1.015.

Thanks again.

__________________
ZenBrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2009, 04:04 PM   #7
ZenBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Colorado
Posts: 46
Default

Ok, I got the primary up to ~80F and the SG is now at 1.015. That's about 83% apparent attenuation which I am quite pleased with. I have Xfered to the secondary which is in the keezer at 44F. I plan on keeping it in there for a few weeks before bottling.

As an afterthought, would this yeast benefit from intermittent feeding with simple sugars? 83% is good, but a lower final gravity would be nice for this style. I know I could have done better with my initial fermentation temperatures, but is there anything else I could do to speed things up next time?

Thanks, ZB

__________________
ZenBrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2009, 04:48 PM   #8
twohands
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Alabama
Posts: 144
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by ZenBrewer View Post
Ok, I got the primary up to ~80F and the SG is now at 1.015. That's about 83% apparent attenuation which I am quite pleased with. I have Xfered to the secondary which is in the keezer at 44F. I plan on keeping it in there for a few weeks before bottling.

As an afterthought, would this yeast benefit from intermittent feeding with simple sugars? 83% is good, but a lower final gravity would be nice for this style. I know I could have done better with my initial fermentation temperatures, but is there anything else I could do to speed things up next time?

Thanks, ZB
How big was your starter, and did you add O2 through a stone?
__________________
Quote:
Originally Posted by stevehaun View Post
why are you jerry rigging your nipples?
My blog - http://www.thehoppinghound.com
twohands is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2009, 04:53 PM   #9
ZenBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Colorado
Posts: 46
Default

Both good points.

The starter I used was 1.5liters (intermittently shaking) which may have been a little low.

I used an aeration "wand." The type you hook up to your drill to swirl O2 into the wort. Certainly not as controllable as the O2 injection via a bottle.

I'll bump up the starter size a bit and think about investing in a O2 bottle in the future.

Thanks, ZB

__________________
ZenBrewer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3724 Belgian Saison - they were right! SavageSteve Fermentation & Yeast 277 07-22-2014 01:21 PM
Saison with Wyeast 3724 - 94 degrees ideal? TristanL Beginners Beer Brewing Forum 21 11-28-2013 12:39 PM
Question: Wyeast 3724 - Belgian Saison behavior EinGutesBier Recipes/Ingredients 30 05-31-2013 01:10 PM
Saison and Wyeast 3724 AnOldUR Recipes/Ingredients 11 07-01-2010 10:10 AM